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Chocolate Gelato with Gingernut Cookie Tuilles & Candied Hazelnuts

Hello Ewe chocolate gelato makes a fancy dessert when teamed up with shards of smashed gingernut

Decadent Hello Ewe Chocolate Gelato makes a fancy dessert when teamed up with shards of smashed gingernut tuilles and crumbles of crunchy nut caramel praline.

This recipe easily adaptable so you can use chestnuts, peanuts, walnuts or whatever is in season and at its best. Keep the tuilles & candied nuts in airtight containers for up to a fortnight.

FOR THE GINDERBREAD TUILLES

120gm Caster Sugar
120gms Butter
120gms Golden Syrup
120gm flour
1 tsp ground ginger
½ tsp ground cinnamon
1/2 tsp Vanilla paste

‍

Cream butter and sugar, beat in golden syrup and vanilla.

Sift in the flour and spices and mix together well.

Preheat the oven to 170c fanbake

Place the mixture on a lined cookie tray and spread the mixture out. Bake for around 10-15 minutes or until golden around the edges.

Break up when cool and store in an airtight container

FOR THE CANDIED NUTS

1 1/2 cups roasted hazelnuts [or substitute for any other roasted nut you prefer]
2 cups sugar
1 tablespoon butter
1/3 cup water

‍

Line a baking tray with paper and spray with a little cooking oil.

Set aside for later.

In a medium sauce pan, combine the sugar and water over medium-low heat. Stir the sugar to dissolve and then increase the heat slightly. Brush down the sides of pan with a pastry brush dipped in water to prevent crystals from forming.

Simmer for around 10 mins without stirring until the sugar mixture becomes a deep amber in colour.

Straight away turn off the heat and add in the butter and hazelnuts, coating them in the toffee.

Immediately & carefully, it’s super hot, pour the nut praline onto the prepared baking sheet.

Once hardened break into pieces and store in an airtight container.

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